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“Flaky pie crust especially great with fruit pies. This pie crust bakes up golden and has a fabulously light almond flavoring. . . This recipe came from my Grandmother and always comes out just right for me.”

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Perfectly Flaky Pie Crust

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Directions

Make a paste from your cold water, 1/3 cup of your all purpose flour and almond extract.

Cut shortening into your remaining flour and salt until you have small dime sized lumps. Add your paste to the shortening/flour mixture. Work together into a ball. Separate into two equal balls. Well-flour a smooth surface and roll out one of your dough balls into a round crust.

Do NOT overwork this dough -- it will be fairly sticky so make sure to flour your rolling pin as well.

If you are making a fruit pie, this recipe will make your top and bottom crust. If you are baking a crust to form later, after forming your crust, lay into a pie pan, press into the bottom of the pan, and finish your edges as you like. Poke the bottom of the crust with a fork to keep bubbles from forming in the crust and bake for 12 - 13 minutes in a 425 oven or until beginning to brown. You can also brush the edges of your crust with an egg wash to create a shiny browned appearance.